These Vegan Chile Relleno Enchiladas are smoky, cheesy, saucy, and deeply satisfying. They combine roasted poblano peppers stuffed with vegan cheese and beans, wrapped in tortillas, and baked in rich enchilada sauce. Comfort food—completely plant-based!
⏱️ Prep Time: 25–30 minutes
🔥 Cook Time: 25–30 minutes
🍽️ Servings: 4–6
🛒 Ingredients
🌶️ For the Chiles
- 6 large poblano peppers 🌶️
- 1 tbsp olive oil (optional, for roasting)
🫘 Filling
- 1½ cups cooked black beans or pinto beans 🫘
- 1 cup corn kernels 🌽
- 1 small onion, finely chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt & pepper to taste
- 1 cup vegan shredded cheese 🌱🧀 (or cashew cheese)
🌯 Enchiladas
- 8–10 corn tortillas 🌽
- 2–3 cups red enchilada sauce 🌶️ (store-bought or homemade)
- 1 tbsp olive oil (for warming tortillas)
🌿 Optional Toppings
- Chopped cilantro 🌿
- Diced avocado 🥑
- Vegan sour cream
- Lime wedges 🍋
- Pickled jalapeños 🌶️
👩🍳 Instructions
1️⃣ Roast the Poblanos
🔥 Place poblano peppers directly over a gas flame, grill, or under a broiler.
Turn until skins are charred and blistered on all sides.
🌿 Place roasted peppers in a bowl and cover (or put in a sealed bag) for 10–15 minutes.
👉 This helps steam and loosen the skin.
2️⃣ Peel & Prep
🫑 Peel off the charred skin.
Make a small slit down one side of each pepper.
Carefully remove seeds (keep stems intact if possible).
Set aside.
3️⃣ Make the Filling
🥣 In a pan, heat a little oil over medium heat.
Add:
- Onion 🧅
- Garlic 🧄
Sauté for 2–3 minutes.
Then add:
- Beans 🫘
- Corn 🌽
- Cumin
- Chili powder
- Smoked paprika
- Salt & pepper
Cook for 5 minutes until well combined.
Remove from heat and mix in vegan cheese 🌱🧀.
4️⃣ Stuff the Peppers
🌶️ Gently fill each roasted poblano with the bean-cheese mixture.
Do not overstuff—peppers should close comfortably.
5️⃣ Warm Tortillas
🌯 Lightly heat tortillas in a pan or microwave until flexible.
This prevents cracking when rolling.
6️⃣ Assemble Enchiladas
✨ Preheat oven to 190°C (375°F).
- Spread a thin layer of enchilada sauce in a baking dish.
- Place a stuffed poblano inside each tortilla.
- Roll tightly and place seam-side down in the dish.
- Repeat for all peppers.
7️⃣ Add Sauce & Bake
🌶️ Pour remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle extra vegan cheese on top if desired.
🔥 Bake for 25–30 minutes until bubbling and heated through.
8️⃣ Serve
🌿 Garnish with:
- Fresh cilantro
- Avocado slices 🥑
- Lime juice 🍋
- Vegan sour cream
🌟 Tips for Best Results
🔥 Roast poblanos until fully blistered for smoky flavor
🧀 Use melty vegan cheese for best texture
🌯 Warm tortillas well to avoid tearing
🌶️ Don’t skip the steaming step—it makes peeling easy
🍅 Use a rich, slightly spicy enchilada sauce for depth
🌱 Flavor Variations
🥔 Add roasted potatoes for extra heartiness
🍄 Add sautéed mushrooms for umami flavor
🌶️ Use chipotle enchilada sauce for smoky heat
🧄 Add roasted garlic for deeper flavor
🫘 Swap beans with lentils for variation
📦 Storage
🧊 Refrigerator: Up to 4 days
❄️ Freezer: Up to 2 months (best without toppings)
Reheat in oven at 180°C (350°F) until hot and bubbly.
